This smart electric stone mill seamlessly combines traditional low-temperature grinding with modern automated features to effortlessly produce ultra-fine, premium commercial matcha.
The DL-6CRT-40 Tea Rolling Machine is engineered for efficient and high-quality tea processing, with a generous capacity of 11 kg per batch.
The DL-6CYL-800 automatic tea cake pressing machine is applicable for pressing ball type tea, round tea cakes and square tea cakes. Its production capacity is 800-1000 pieces per hour. The sizes of tea cakes that this machine can produce are as follows: square tea cakes (25-40 mm), round tea cakes (25-45 mm), and ball type tea (27-35 mm).
Oolong Tea Rolling Machine specializes in tea rolling and shaping. With precise pressure control, it releases tea juice, enhances aroma, ensures stable quality, and suits green tea, oolong tea, etc.—a top choice for tea enterprises.
DL-CRQ-20Z CTC black tea HRS Gyrovane rotorvane machine mainly used for processing CTC black tea.
The Multi-Function Ride On Type Tea Harvester is a high-performance tool for commercial tea gardens. Featuring ride-on operation, adjustable picking parameters, and integrated collection/sorting, it replaces manual picking to save labor significantly. With 5-10x higher efficiency (0.3-0.8 ha/h) and precision plucking that preserves tea quality, it’s ideal for modern large-scale tea production.
DL-6CHL-CY30 belt type tea dryer use diesel heating, also can use gas heating, drying area 20m2, capacity 105kg per hour, click the photo to learn more details about our drying machine.
Pyramid/Triangle Tea Bag Filling Packaging Machine is widely applicable in tea processing plants, food and beverage companies, health product manufacturers, and OEM/ODM tea brands. It is suitable for packaging various teas, including loose-leaf tea, herbal tea, scented tea, functional tea, and instant tea, making it an essential equipment for upgrading the tea packaging process in both domestic and international markets.
Discover the upgraded DL-6CYMJ-50 matcha stone mill grinder featuring a premium wood grain base, adjustable 0-38 RPM, and smart electric lifting. Achieve ultra-fine 800# matcha effortlessly with zero waste.
Quanzhou Deli Agricultural Machinery showcases its new matcha stone mill series (Black Gold, Bluestone, and ball mill models) at the 2026 Xiamen Tea Expo, earning high praise from global tea industry professionals.
Discover technical solutions for uneven moisture in tea drying. Learn how to troubleshoot airflow, calibrate sensors, and optimize batch loads for perfect tea processing.
Discover the art and science of tea rolling. Learn about different rolling classifications, techniques to improve tea quality and efficiency, and the best tea rolling machines for your production.
In tea leaves, the same green leaf is processed into green tea, black tea, oolong tea, etc. by controlling biological oxidation, a process also incorrectly called fermentation.
This process is more like a series of enzymatic reactions, perhaps better known as biological oxidation. The biooxidation of tea is a series of oxidation processes of catechins that are promoted by oxidase in the cell wall after the cell wall is damaged.
In the cells of tea, catechins are present in the cell fluid, and oxidase is mainly present in the cell wall, not mainly in microorganisms, so the cell wall needs to be damaged. This also naturally explains why fermented tea needs to be kneaded. According to the degree of oxidation of polyphenols, it is also divided into full fermentation, semi-fermentation and light fermentation.
In black tea, the degree of oxidation of polyphenols is very high, which is called full fermentation; the degree of oxidation of polyphenols in oolong tea is about half, which is called semi-fermentation.
For example, in black tea processing, the purpose of fermentation is to oxidize the catechins contained in the leaves. The leaf color changes from green to copper red, resulting in the unique color of black tea. After the tea liquid cell membrane is damaged, the polyphenols, amino acids and other substances in the vacuole are gradually oxidized. At the same time, due to the oxidation of catechins, some substances in the leaves undergo chemical action, resulting in the unique color, aroma and quality of black tea.
The above is the basic meaning of fermentation in Chinese tea.
Due to the variety of tea in China, the processing techniques and production methods are rich and colorful, and the definition of quality formation is different. In the production and quality formation process of some teas, in addition to the above-mentioned fermentation in the sense of biooxidation in addition to its own enzymatic reaction, In some links, microorganisms will also participate.
For example, in addition to the enzymatic effect, microorganisms are also involved in the stacking fermentation process of cooked Pu-erh tea.
After separation and research, the main microorganisms are Aspergillus niger, Aspergillus oryzae, Aspergillus claudin, Aspergillus griseus, Rhizopus, lactic acid bacteria and yeast. Nonetheless, it is still necessary for us to clearly distinguish fermentation involving microorganisms from fermentation in the sense of biooxidation. Otherwise, the conceptual ambiguity will easily lead to misinterpretation of the mechanism of tea quality formation.
